Denise says:

  • This a tasty mix of many of my favourite ingredients. Savoy cabbage, sweetheart pointed cabbage and white cabbage are all good for this recipe – choose whichever is in season. It makes a delicious vegetarian meal and is tasty hot or cold.
  • Preparation Time:  15 minutes
  • Cooking Time: 1 hour
  • Serves: 6

Ingredients:

  • 1 large whole cabbage – cut through the core into 8 wedges 2 tablespoons olive oil
  • ~
  • 100ml white wine
  • 900ml vegetable stock
  • 3 tablespoons harissa paste or pesto sauce (use non-dairy if you want to keep this vegan or
  • dairy free)
  • 300g orzo
  • 200g fresh spinach
  • 1 lemon – zest and juice
  • 50g pitted black olives
  • 1 jar artichokes in oil – sliced, drain from oil
  • 75g cherry tomatoes on the vine – cut into small bunches
  • Garnish:  1 lemon – cut into slices

Method

  1. Preheat the oven to 220°C / Gas mark 7. Put the cabbage wedges into a large deep roasting tin with lots of space around each wedge.
  2. Drizzle with olive oil, season well and roast for 25 minutes or until the wedges are lightly golden and starting to turn tender.
  3. Meanwhile stir the harissa paste or pesto into your stock.
  4. Remove the cabbage from the oven and pour over the wine and stock mixture.
  5. Sprinkle orzo around the cabbage wedges and mix well until submerged.
  6. Scatter with the spinach and cover with foil. Cook for another 20 minutes.
  7. Add the lemon juice, olives, artichokes and tomatoes.
  8. Stir well and cook for a final 10 minutes uncovered.
Garnish with slices of lemon.
Tagged in: Artichoke Hearts, black olives, Cabbage, Cherry Tomatoes, dinner, English, lemon, Lunch, Orzo, Spinach